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The purpose of this paper is to assess the growth and viability of Lactobacillus rhamnosus GR-1 (L. rhamnosus GR-1) in carrot juice (CJ), carrot apple juice (CAJ), carrot orange juice (COJ) and carrot beet juice (CBJ) over 72 h of fermentation and 30 days of refrigerated storage at 4°C. The secondary objective is to evaluate sensory properties.

Four vegetable juice samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 72 h. To observe the samples’ storage ability, the samples were refrigerated for 30 days. Microbial enumeration was conducted throughout the fermentation and storage periods to determine the viability of L. rhamnosus GR-1. Sensory evaluation with 106 participants was also conducted to assess the consumer acceptability of the vegetable juices.

All tested samples achieved mean microbial counts of at least 109 CFU/ml. During the 72-h fermentation period significant differences in microbial counts in juices CJ (p = 0.001), CAJ (p = 0.031), COJ (p = 0.047) and CBJ (p = 0.001) were observed. Over the 30-day storage period, significant differences in microbial counts were only found in juices CJ (p = 0.001) and COJ (p = 0.019). A significant decline in pH (p = 0.001) was also observed during 72 h of fermentation and 30-days of cold storage. Sensory evaluation of all juices showed significant differences in sensory attributes such as appearance (p = 0.001), flavour (p = 0.001), texture (p = 0.001) and overall acceptability (p = 0.001). Sensory results showed that the probiotic CBJ and CJ had the highest hedonic scores for flavour, texture and overall acceptability (p = 0.001) among participants. This study demonstrated that non-dairy vegetable juices could be an alternative to dairy-based probiotic products.

Commercially available probiotic dairy-based foods make up a large sector of the consumer market. However, the growing consumer interest in healthful eating has led to an increased demand for plant-based products. The probiotic L. rhamnosus GR-1 provides numerous therapeutic benefits, such as reducing the recurrence of bacterial vaginosis, yeast and urinary tract infections. The results of this study may have a significant influence on the health of individuals, especially in less economically developed countries.

Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis.

Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes.

The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers.

This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.

Reviews the potential impact of processing procedures on carotenoid form and content. Fruit and vegetables, in particular, are abundant sources of carotenoids in the diet. Many fruit and vegetables are subjected to various types of processing prior to consumption. Fruit may be canned, dried or processed into juices, while vegetables may be blanched, dehydrated, frozen, canned and also processed into juices. Factors such as heat, light and oxygen exposure may have detrimental effects (including destruction and isomerization, with loss of vitamin A activity), while some procedures may bring benefits (such as increased unit content and retention, breakdown of inhibitory structures and enhanced bioavailability). Concludes that the extent and nature of processing can have a significant impact on the form and content of carotenoids in processed fruit and vegetables.

The production process of processed food products may involve several countries. This multi-dimensionality of the country of origin (COO) may affect consumer preferences for the products. We apply Case 2 best–worst scaling to measure Japanese consumers’ preferences for three dimensions of the COO of a vegetable juice product.

The three dimensions of the COO include these: the country where the raw materials of the product were grown (the country of growing), the country where the raw materials were processed (the country of processing) and the country where the food company producing the product is headquartered (the country of the company). Japan, Australia, Thailand and China are the countries considered for the three COO-related attributes. Sixteen juice products (profiles) were created from the three four-level attributes. A survey queried 416 consumers to select the best and worst ones from among the three attribute levels shown in each profile.

The average utility of the country of growing is the highest among those of the three COO-related attributes. However, consumers evaluate the country of growing as the least preferred among the three attributes with respect to a country with a negative food quality reputation.

This is the first Case 2 best–worst scaling study to measure consumer preferences for the three dimensions of the COO of processed food products. It suggests marketing strategies for domestic and international juice companies.

The purpose of this paper is to investigate the effects of the Cancer Society of Lower Saxony’s school-based nutrition education programme “5-a-day for kids”, designed to increase children’s fruit and vegetable consumption. Intervention: the programme included three parts (each 45 minutes): education-based classroom session; food knowledge in a local supermarket; and practical vegetable snack preparation. Additional promoting information materials for parents were provided.

A pre-/post-test research design was used for the evaluation. In total, 1,376 pupils (age 7-14, 51 per cent female), their parents and 69 teachers of 35 schools in Lower Saxony participated in the study. The fruit and vegetable intake was measured with the KiGGS-Food Frequency Questionnaire.

A Wilcoxon signed-rank test was used to determine the change in fruit and vegetable consumption over three measurements (baseline, one month, three months). No significant positive effect of the intervention was observed with the applied method for the daily intake of fruit and vegetables, neither at month 1 nor at month 3.

A 135 min school-based intervention does not seem to increase children’s fruit and vegetable consumption. To enhance its effectiveness, the programme may be improved by adding a longitudinal classroom component, extensive parental involvement and/or distribution of free fruit/vegetables every day.

This is the first evaluation of a 5-a-day-intervention in Germany.

Supercritical carbon dioxide (sc-CO₂) is a promising novel treatment that might be used in the food industry, such as sc-CO₂ pasteurisation and sc-CO₂ drying. Before sc-CO₂ treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO₂ treated fruits and vegetables, which might be used for novel food authorisation.

The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO₂ pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study.

Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO₂ treated foods. Obtained data indicated that sc-CO₂ pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO₂ pasteurised solid foods or sc-CO₂ dried foods could be made. Available literature data showed that sc-CO₂ pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO₂ pasteurised solid foods or sc-CO₂ dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared.

This study is original to the extent that it brought together available information on sc-CO₂ pasteurised and dried foods, needed the novel food application.

Corporate diversification, product portfolio analysis, industry structure, international business expansion, beverage industry.

The case is suitable for senior undergraduate and graduate MBA strategic management, international business strategy, and marketing strategy courses.

Thai Beverage Public Company Limited (ThaiBev) was Thailand's largest beverage company and was among Asia's major alcoholic beverage companies. The case situation takes place during the latter part of August 2010, two years after the public announcement of ThaiBev's ambitious intentions to become a comprehensive and integrated beverage company and after having recently re-launched its acquired Wrangyer energy brand, a move signaling ThaiBev's strong commitment to its non-alcoholic beverages. The case describes the beverage industries at the global, regional, and country level and discusses ThaiBev's range of businesses. Marut Buranasetkul, Senior Vice President of Corporate Service and Deputy Managing Director of Thai Beverage Marketing, the sales and marketing arm of ThaiBev, must decide on the direction for ThaiBev to pursue to bring ThaiBev's non-alcoholic beverages to account for at least 10 percent of the company's total revenue. This case presents a number of important strategic topics, particularly in discussing industry structure and competition, as well as diversification issues encountered by a firm that was attempting to create a greater balance between the revenue contributions from its market leading dominant businesses and that of its younger and newer business lines.

Students will: understand the challenges faced by large conglomerates wanting to change their market position; learn to apply different frameworks such as Porter's Five Force Model, portfolio analysis, SWOT and to assess the competitive environment; learn to evaluate a company's current product portfolio and to recommend strategies to improve its allocation of resources; and learn to identify key success factors necessary to compete in a highly competitive industry.

Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

In a recent reference to changes brought about by the local government reorganisation of 1974, we criticised some of the names given to the new areas. Some of these name changes have made difficulties for those who follow from afar the doings of local authorities, as well as raising the ire of local people. Local names, however, are not the only casualty. The creation of new and larger governmental organisations rarely, if ever, results in economy and as anticipated, it was not long before the new local authorities were being directed to embrace financial stringency and all that it incurs. One such other casualty has been the loss of so many of the annual reports of local authority departments, very few now arriving at BFJ offices. In every case, the reason has been the same—severe restrictions on spending. Not that this was not necessary in many fields, but in respect of annual reports, we are convinced it was false economy. For so many of the reports, it was our pleasure to review them in the pages of BFJ. A prominent Labour politician was once heard to refer to them as “hard and dry reports for hard and dry officials”. It all depends probably on what you are looking for in them. Statistics there must be but most enforcement officers and public analysts, endeavour to keep these to the minimum, the general impression being that these are “dry”. If you are looking for trends, for comparison of the year under review with preceding years and then for comparing the results reported in one part of the country with another, where the population, eating habits, consumer reactions may be different, the tables of statistics are highly important.

In this introductory article a general survey is given of the corrosion problems facing food packers and canners. This is a large subject entailing many processes and materials and having technological aspects which sometimes find common ground only in the overriding importance of corrosion prevention. A look is given here at many of these aspects; biochemical and physiological data being supplied where necessary.

The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months.

Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological quality.

The results revealed that in both products, the antioxidant activity and the gingerol/carvacrol content reduced, making these microbiologically safe up to eight months. However, combination of irradiation was not found suitable for the appetizer beverages due to more than 50 per cent losses in the functional components.

The combination of thermal and irradiation processing was effective to ensure microbial safety and extend the shelf life of beverages. However, it may not be suitable for preserving all functional properties.

The outcome is result of original work done, and information provided can be a preamble to the researchers targeting improved stability of functional beverages.